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Chef & Restaurant Magazine

12 issues per year View Reviews   |   Write Review From €2,67 per issue What does it mean to be a Chef?

Aside from creating fantastic food you must be many other things. A businessperson, a mentor, an influencer with great PR skills, a relationship builder and above all else, an employer working with your brigade to bring the best out of them so they can progress with confidence.

Chef & Restaurant Magazine magazine is published for you. With support and contributions from Chef’s across all areas and at the top of their game, our core values are to provide you, our reader, with relevant, informative and exciting content.

To network, through print and digital publication with your counterparts and to understand and appreciate how others in your trade are influencing the hospitality scene today. We share knowledge and skills. Our contributors are keen to “pay it forward”. This is a large industry, yet an all-inclusive one.

Whether chef, business owner, front of house, or supplier/manufacturer, please join us on our journey, get in touch with news, keep us informed of your own activity and become part of the Chef & Restaurant Magazine family. We look forward to welcoming you on board.

WAYS TO READ Chef & Restaurant Magazine

Single Digital Issue July 2021
 
4,49 / issue
Annual Digital Subscription €31,99 billed annually
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41%
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Issue Cover

Chef & Restaurant Magazine  |  July 2021  


The cover interview is with Anthony Demetre, the astute business man with no tattoos, no social media posts, no scandals or rumours, just an unwavering confidence in his natural ability to cook.

When was the last time you ate something blue? We look at blue food and why its changing taste.

Judy Joo, from her mother’s home cooked Korean cuisine as a child to the world of fine dining. Judy has gone full-circle and is now educating the world on Korean Food.

The Producer Spotlight from Wellocks looks at Valefresco, Lancashire Diamond and Remfresh along with an introduction to their new online ordering system.

We interview Adam Handling and look at his new opening, The Loch & The Tyne in Old Windsor.

We have a piece on the media from Petrie Hosken who asks why you think you can just wander in front of a camera or microphone with no preparation and smash an interview?

We chat with Elly Wentworth and how Joyce Molyneux who once used the pots and pans and became the first woman in the UK to gain a coveted Michelin Star still has a presence.

21Blox is providing a ground breaking and alternative system designed to offer chefs with limited investment capital an opportunity to bring their concepts to life.

We interview Tony Matters of Faber Design who has worked with numerous chefs providing designs for their restaurants.

We hear from Tom Billingham of Tonic Talent and if it is time for hospitality to consider new avenues when hiring?

In our meat section we look at The British Charcuterie Live Awards and in the Fish Section have three brilliant variations on Fish & Chips.

Our Pastry Chef is Enrico Carloni, a man who is unfazed by hard work and unafraid of going for exactly what he wants.

In Sommelier Diaries we look at minerality in wine and have a piece on Beer from Benjamin Robinson.

The ingredient this month from Gastronomixs is Strawberries and we have recipes from Simon Jenkins, Anthony Demetre, Mark Poynton and Franck Pontais.
What does it mean to be a Chef?

Aside from creating fantastic food you must be many other things. A businessperson, a mentor, an influencer with great PR skills, a relationship builder and above all else, an employer working with your brigade to bring the best out of them so they can progress with confidence.

Chef & Restaurant Magazine magazine is published for you. With support and contributions from Chef’s across all areas and at the top of their game, our core values are to provide you, our reader, with relevant, informative and exciting content.

To network, through print and digital publication with your counterparts and to understand and appreciate how others in your trade are influencing the hospitality scene today. We share knowledge and skills. Our contributors are keen to “pay it forward”. This is a large industry, yet an all-inclusive one.

Whether chef, business owner, front of house, or supplier/manufacturer, please join us on our journey, get in touch with news, keep us informed of your own activity and become part of the Chef & Restaurant Magazine family. We look forward to welcoming you on board.
As a subscriber you'll receive the following benefits:

  A discount off the RRP of your magazine
  Your magazine delivered to your device each month
  You'll never miss an issue
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You'll receive 12 issues during a 1 year Chef & Restaurant Magazine magazine subscription.

Note: Digital editions do not include the covermount items or supplements you would find with printed copies.
Your purchase here at Pocketmags.com can be read on any of the following platforms.

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Our magazine apps run on all iPad and iPhone devices running iOS 11.0 or above, Android should be: Android 4.4 or above , Fire Tablet (Gen 3) or above (currently 9th and 10th generation devices are not compatible), and PC and Macs with a html5 compatible browser.

However for iOS we recommend an iPad Air/iPhone 5s or better for performance and stability. Earlier models with lower processor and RAM specifications may experience slower page rendering and occasional app crashes which are outside of our control.
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Great Mag Chef & Restaurant trade

Great Mag Chef & Restaurant trade always have a copy handy. Reviewed Freitag, 19. Juni 2020

Full of new ideas

Great articles Reviewed Donnerstag, 18. Juli 2019

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